Mansa Tea founder Ashley

Since my youth, I have grown up around handcrafted aged tea. My father, a pu-erh enthusiast who has been sourcing tea for the last 16 years, would bring a tea cake of Laobanzhang pu-erh (think, grand cru of the tea world) home and share it around the family table. He would enthusiastically describe how sweet the tea is and its incredible effect on his body and energy level. Unfortunately, my untrained palate could not discern its quality at the time. 

It wasn't until I experienced the two crucial moments that I began to slowly develop my palate for aged tea: changing my brewing method to gongfu style using a Gaiwan and tasting my "gateway aged teas."

Gaiwan used to be "my dad's teaware" in my mind for a long time. And my go-to used to be a simple tea strainer because it was easier. But once I learned how to use a Gaiwan, there was no going back. There's something intimate about brewing tea with a Gaiwan that helps you understand and appreciate the tea even more. It's like developing a direct relationship with tea without an intermediary. Oh, I didn't realize this tea has beautiful fruit notes because of its bitterness. Let me try reducing the brewing time next time. You learn about how teas react to different environments. 

And as I experimented with different types of tea using my newly learned brewing method, I began to experience "aha" moments through certain teas. Oh, that's the sweetness my dad's always talked about! This tea does have a long-lasting aftertaste! These "gateway aged teas" allowed me to expand my tea vocabulary and palate to finally understand why the Laobanzhang pu-erh my dad had shared was so special. 

Pu-erh enthusiasts frequently brag and say, "I drink pu-erh tea" as a sign of connoisseurship as this famous aged tea can be a hard nut to crack for many tea drinkers. As someone who went from "I don't get it" to "my favorite tea is aged tea," I want to help share this world of aged tea with you step-by-step so that you can also immerse yourself in this eye-opening world of tea connoisseurship. I would love all of you to enjoy the subtle flavor differences across multiple infusions and appreciate the balance between the slight bitterness in taste and the richness in the natural aroma. Because life is too short to drink bad tea.

Mansa Tea | Ashley, Founder | Aged vintage single-origin tea and Pu'er




Ashley, Founder & CEO
Certified Tea Sommelier


Learn about Aged Tea

what makes our aged tea unique

For the best and the rarest

Sourced from the finest terroir

We go to the origin of tea to find the best tea. For the best pu'er, we go to the ancient tea mountains in Xishuangbanna, Yunnan, where historic trees over 100 years old, even 500 years, thrive. For the best white tea, we go to the Fujian Province. We are focused on finding the absolute best and rarest tea.

From start to finish

Handcrafted by artisans

Our teas are not machine processed. Instead, they are handcrafted from the initial handpicking of leaves to pan-frying, rolling, sun-drying, and stone-pressing the tea leaves into a tea cake.

Handpicked from wild trees

Naturally organic

Many consumers think of tea bushes when they think of tea plantations. However, the finest pu'er teas come from historic tea trees located high in elevation where no pesticide is needed. In the mountains, farmers climb the tea trees to handpick the leaves to be processed into pu'er tea.

In a controlled environment

Carefully Aged

At Mansa, we ensure you experience our aged tea at its peak by carefully loosening the compressed tea cakes at the time of order. Until then, we store our tea at a temperature- and humidity-controlled environment to ensure optimal aging of our tea products.

No Blends or added Flavors

Only Single Origin Tea

The world of single-origin tea is complex. With its range of flavors based on terroir, age of tree, and vintage, the journey is an adventure on its own. Instead of showcasing different flavors using blended ingredients, we aim to share different individual traits of unique single-origin aged teas with you.

Re-steep 5-7+ times

Our single serving is meant to be re-brewed multiple times throughout the day. 

Even 10+ times for some.

Our brewing technique adapts the traditional gongfu style for modern tea connoisseurs.

Learn how to brew